Kamil Perry
Hard cheeses are those with a moisture content of less than 42% and are typically firmer and drier than softer cheeses. They are often savoury and tangy and can be divided into two categories: hard (such as Parmigiano Reggiano) and semi-hard (such as Gouda). Hard cheeses are very versatile and can be used in dishes such as mac and cheese, quiches, gratins, and the iconic French onion soup. They can also be sliced and added to sandwiches, melted in fondues, or enjoyed on their own or as part of a charcuterie board.
| Characteristics | Values |
|---|---|
| Texture | Firm, dense, crumbly, flaky, granular, crystallised |
| Taste | Savory, nutty, tangy, sweet, salty, aromatic, sharp, intense, full-bodied |
| Appearance | Rounded, yellow |
| Moisture Content | Less than 42% or 56% (MFFB), more than 45% (FDM) |
| Fat Content | Higher than 45% (FDB or FDM) |
| Elasticity | Higher than 5.8 (logarithmic scale) |
| Springiness | Higher than 2.0 (logarithmic scale) |
| Hardness | Higher than 8.0 (logarithmic scale) |
| Production Method | Separating and draining whey, pressing curd, brining or waxing, ageing |
| Ageing Duration | 2-36 months, or more |
| Examples | Cheddar, Gouda, Comte, Manchego, Cheshire, Parmigiano Reggiano, Grana Padano, Emmental |
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What You'll Learn
Hard cheese is suitable for grating and using as a condiment
Hard cheese is a versatile ingredient with a variety of uses. One common use is grating it over other dishes as a condiment or seasoning. Hard cheeses are particularly well-suited for grating due to their firm texture and low moisture content. The low moisture content also gives hard cheeses a longer shelf life compared to softer cheeses, making them ideal for grating and storing for future use.
Hard cheeses that are commonly grated include Parmigiano Reggiano, Grana Padano, and Pecorino Romano. These cheeses have a sharp, savoury, and nutty flavour that can enhance the taste of pasta dishes, salads, and other recipes. Grated hard cheese can add a depth of flavour and a creamy texture to soups, such as the iconic French Onion Soup topped with grated Swiss cheese.
When selecting a hard cheese for grating, consider the desired flavour profile and the type of dish you are preparing. For example, Parmigiano Reggiano has a firm texture and a sharp, intense flavour that can add depth to pasta dishes or salads. On the other hand, Grana Padano has a milder, creamier taste and a flaky texture that pairs well with fresh fruits like apples and figs.
In addition to grating, hard cheeses can also be sliced and added to sandwiches or melted in fondues and gratins. They can be a great addition to a cheese board, offering a range of flavours and textures from crumbly to creamy. Hard cheeses can also be frozen, maintaining their flavour and texture when defrosted, making them convenient for long-term storage.
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It can be melted into fondue
Hard cheese can be melted into fondue. Fondue is a Swiss dish that originated on Alpine farms as a way to feed families inexpensively. The original version was stale bread dipped in melted Gruyère. Fondue is a great way to make use of leftover hard cheese.
To make a classic Swiss fondue, you will need a mix of traditional, firm mountain-style cheeses. The best all-around cheeses for fondue are fontina, Gruyère, and gouda. For a classic Swiss fondue, a mix of Gruyère, Swiss cheese, and gouda is best. Cheddar fondue would work well, although its flavour would be less traditional. Other fondue cheeses include Comté, Emmentaler, raclette, and vacherin. To make a fondue, you should grate the cheese and combine it with wine, cornstarch, and lemon juice in a fondue pot. Cook over moderate heat, stirring occasionally, until the cheeses begin to melt.
You can serve fondue with cubed French bread, meat, potatoes, sliced fruit, vegetables, croutons, breadsticks, or pretzels. For a classic Swiss fondue, you can add splashes of kirsch and wine and a bit of garlic for seasoning.
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It is good for freezing
Hard cheese can be frozen and this is a good way to extend its shelf life. Freezing cheese is a good way to prevent it from spoiling and to make it last longer. The harder the cheese, the better it holds up to freezing.
Hard cheeses have a lower moisture content than softer cheeses, as they are generally packed into moulds under more pressure and aged for longer. Their low moisture content means that hard cheeses maintain their flavour and texture when frozen and then defrosted.
However, not all cheeses are suited to freezing. Some cheeses will undergo noticeable texture changes when frozen and then defrosted, and their flavour may be impacted. The salt content, moisture content, pH level, ripening method, and texture can all influence how well a cheese will fare in the freezer. Cheeses with a natural rind, such as Camembert, cloth-bound cheddar, and St. Nectaire, are not well-suited to freezing, as this can create some undesirable flavours.
Hard cheeses that freeze well include cheddar, Colby, provolone, low-moisture mozzarella, and hard Italian styles like Parmesan and Pecorino Romano. To freeze hard cheese, wrap the cheese tightly in wax paper or plastic wrap and place it in an airtight container. When you are ready to use it, thaw it in the fridge overnight.
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Hard cheese is often used in salads
Hard cheese is a versatile ingredient that can be used in a variety of dishes, including salads. Its lower moisture content and firmer texture make it a great option for adding flavour and texture to salads.
One example of a hard cheese that is commonly used in salads is Cheshire, a crumbly and slightly tangy cheese that pairs well with fruit. Crumbled over a bed of fresh greens, Cheshire adds a tangy kick and a satisfying contrast in textures. Another option is aged cheddar, which becomes firmer and sharper as it ages. Grated or shredded aged cheddar can be sprinkled over salads, adding a punch of flavour and a pleasant crunchy texture.
Other hard cheeses that can be used in salads include Parmigiano Reggiano, a firm and granular Italian cheese with a nutty and savoury flavour, and Manchego, a Spanish cheese made from sheep's milk with a buttery and tangy flavour. These cheeses can be shaved or grated into thin strips and scattered over salads, adding depth of flavour and a textural contrast.
When using hard cheese in salads, consider pairing it with complementary ingredients such as fresh or dried fruits, nuts, and sweet dressings. The sharpness of hard cheese also goes well with bitter greens like arugula or endive, and it can be a tasty addition to grain-based salads, such as farro or quinoa. Experiment with different combinations of hard cheese and salad ingredients to create unique and delicious flavour profiles.
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It is well-suited to sandwiches
Hard cheeses are a great addition to sandwiches. Their lower moisture content means they have a firmer texture and a longer shelf life than soft cheeses. This makes them ideal for slicing and adding to sandwiches without worrying about spoilage.
Aged cheddar, for example, is a versatile hard cheese that becomes firmer and sharper as it ages. Its smooth texture and ability to melt make it a perfect choice for grilled cheese sandwiches or paninis. It can also be sliced and paired with apples and chutney on a sandwich or charcuterie board.
Emmental, also known as Emmenthal or Emmentaler, is another mild and nutty hard cheese with iconic holes. Its meltability and flavour make it a great choice for grilled cheese sandwiches or paninis, as well as for melting into fondues and gratins.
Other hard cheeses that are well-suited for sandwiches include Swiss cheeses like Gruyère and French cheeses like Comté, which has a dense, firm texture and a nutty, slightly sweet flavour profile. These cheeses can be sliced and added to sandwiches or melted into grilled cheese sandwiches or paninis.
In addition to their flavour and texture, hard cheeses are a good choice for sandwiches because they freeze well. Their low moisture content allows them to maintain their flavour and texture when frozen and then defrosted, making them convenient for storing and using as needed.
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Frequently asked questions
Hard cheeses are used in a variety of dishes, including cheese boards, sandwiches, salads, pasta, and as toppings or seasonings.
Some examples of hard cheeses include Parmigiano Reggiano, Pecorino Romano, Grana Padano, Manchego, and aged Cheddar.
Hard cheeses have a lower moisture content, resulting in a firmer and drier texture compared to softer cheeses.
Hard cheese production involves separating and draining the whey, pressing the curd, creating a rind through brining or waxing, and then ageing the cheese for several months to years.
Ageing hard cheese intensifies its flavour and results in a less creamy, grainier, and more crumbly texture.
